How Much Paneer? Yield, Uses, and Best Ways to Make It at Home

When you make paneer, a fresh, non-melting Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it's the star of dishes like paneer tikka, palak paneer, and paneer butter masala. Most people assume a liter of milk gives you a big block of paneer—but the truth is, you get far less than you think. On average, 1 liter of full-fat milk yields about 150 to 200 grams of paneer. That’s less than half a cup. If you’re using low-fat milk, you might get even less—closer to 100 grams. The fat and protein content in your milk directly controls how much paneer you end up with. No magic, no shortcuts.

What you use to curdle the milk matters too. lemon juice, a natural acid that gives paneer a clean, mild taste. Also known as citrus curdling agent, it’s the most popular choice for home cooks because it’s safe, easy to find, and doesn’t leave an aftertaste. Vinegar works faster and gives a firmer texture, but it can make paneer slightly tangy if you don’t rinse it well. Citric acid powder? It’s precise and consistent—ideal if you make paneer often. But for most people, a few tablespoons of lemon juice is all you need. The key isn’t how much acid you add, but how you heat the milk. Bring it to a full boil first, then add the acid slowly while stirring. That’s when the curds separate cleanly from the whey.

You don’t need fancy tools to make paneer. A colander, a cloth, and something heavy—like a cast iron pan or a stack of books—will press out the extra liquid. Let it sit for 30 to 45 minutes. Skip this step, and your paneer will be crumbly, not firm. Store it in cold water for up to 2 days, or freeze it for longer. And yes, you can make paneer from milk that’s just starting to go sour. It’s safe, and it’s a great way to use milk that’s about to spoil. Just make sure it hasn’t molded or smelled off.

Paneer isn’t just for curries. It’s great grilled, fried, or even eaten raw with a sprinkle of chaat masala. It’s packed with protein, low in carbs, and perfect for vegetarians. Whether you’re cooking for a family dinner or prepping snacks for the week, knowing how much paneer you’ll get from your milk saves you time, money, and guesswork. Below, you’ll find real tips from people who’ve made paneer—some right, some wrong—and how to avoid the mistakes that turn good milk into disappointing cheese.